Retail Efficiency

Reill, Howard
July 2007
FoodService Director;7/15/2007, Vol. 20 Issue 7, p58
Trade Publication
An interview with Paul Hubbard, associate director of foodservice operations at Stony Brook University in Long Island, New York, is presented. Hubbard talks about the impact of a new brick oven pizza on his retail business Marketplace Café. He also mentions a new rotisserie to be used in his business. He also talks about the plan of his executive chef Eric Ingoglia to acquire a flat-top griddle that can be used on the grill.


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